Shrimp Stuffed Mirlitons Nola Cuisine
Dive into the vibrant flavors of New Orleans with this Shrimp Stuffed Mirlitons recipe, a true celebration of Creole cuisine! Mirlitons, also known as chayote squash, are tenderly boiled and hollowed out to create the perfect edible vessel for a luscious shrimp stuffing. The filling is a medley of savory ingredients like chopped shrimp, buttery sautéed trinity (onion, bell pepper, and celery), garlic, Creole seasoning, and Parmesan cheese, all brought together with breadcrumbs and a touch of stock for moisture. Baked until golden and fragrant, these stuffed mirlitons are a perfect harmony of textures and bold, soulful spices. Serve this classic New Orleans dish as an impressive appetizer or a hearty main course, and garnish with fresh parsley or green onions for a touch of elegance. A must-try for lovers of Southern cooking and seafood!
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Recipe Information
Ingredients
- 4 whole Mirlitons (chayote squash)
- 4 tablespoons Butter
- 1 large Yellow onion, finely diced
- 1 medium Green bell pepper, finely diced
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 0.5 pound Medium shrimp, peeled, deveined, and chopped
- 1 cup Italian breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 2 stalks Green onions, chopped
- 1 teaspoon Creole seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Vegetable or olive oil
- 0.25 cup Chicken or seafood stock
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with the vegetable or olive oil and set aside.
In a large pot of salted water, boil the mirlitons whole for about 30-40 minutes, or until tender but not mushy. Remove from the water and let cool enough to handle.
Cut each mirliton in half lengthwise and carefully scoop out the flesh, leaving a sturdy shell. Reserve the scooped-out flesh, removing any seeds, and chop it finely.
In a large sauté pan, melt the butter over medium heat. Add the onions, bell peppers, and celery, and cook until softened, about 5-7 minutes.
Add the garlic and cook for an additional minute, being careful not to burn it.
Stir in the chopped shrimp and cook until they just turn pink, about 3-4 minutes. Add the reserved mirliton flesh, stirring well to combine.
Season with Creole seasoning, salt, black pepper, and adjust to taste. Mix in the chicken or seafood stock to keep the stuffing moist.
Remove the pan from heat and stir in the breadcrumbs, Parmesan cheese, parsley, and green onions until well combined and the filling holds together.
Stuff each mirliton shell generously with the shrimp mixture, pressing it in lightly to fill the cavity. If you have leftover filling, you can pack it around the stuffed mirlitons in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is heated through.
Let cool slightly before serving. Garnish with extra parsley or green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
